Honey Roasted Peanut Brittle
Honey Roasted Peanut Brittle
Ingredients
For the Brittle
- 1 1/2 cups granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 cups roasted peanuts, unsalted or lightly salted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare a large baking sheet by lining it with a silicone baking mat or parchment paper. If using parchment, lightly grease it with butter or non-stick spray.
⏱️ 2 min
- 2
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, honey, water, and salt. Stir gently to combine the ingredients.
⏱️ 2 min
- 3
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom. Cook over medium-high heat, stirring occasionally, until the mixture reaches 250°F.
⏱️ 8 min•🌡️ 250
- 4
Once the mixture reaches 250°F, add the unsalted butter pieces and the roasted peanuts. Stir constantly to incorporate the butter and prevent scorching. Continue cooking until the mixture reaches 300°F.
⏱️ 6 min•🌡️ 300
- 5
Immediately remove the saucepan from the heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up and lighten in color. Work quickly as the brittle will begin to set.
⏱️ 1 min
- 6
Carefully pour the hot brittle mixture onto the prepared baking sheet. Using a heat-resistant spatula or the back of a greased spoon, quickly spread the brittle into a thin, even layer. Be cautious as it is extremely hot.
⏱️ 1 min
- 7
Allow the brittle to cool completely at room temperature for at least 1 hour, or until it is firm and hard. Do not refrigerate, as this can make it sticky.
⏱️ 60 min
- 8
Once cooled, break the brittle into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Roasted Peanut Brittle
Ingredients
For the Brittle
- 1 1/2 cups granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 cups roasted peanuts, unsalted or lightly salted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare a large baking sheet by lining it with a silicone baking mat or parchment paper. If using parchment, lightly grease it with butter or non-stick spray.
⏱️ 2 min - 2
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, honey, water, and salt. Stir gently to combine the ingredients.
⏱️ 2 min - 3
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom. Cook over medium-high heat, stirring occasionally, until the mixture reaches 250°F.
⏱️ 8 min•🌡️ 250 - 4
Once the mixture reaches 250°F, add the unsalted butter pieces and the roasted peanuts. Stir constantly to incorporate the butter and prevent scorching. Continue cooking until the mixture reaches 300°F.
⏱️ 6 min•🌡️ 300 - 5
Immediately remove the saucepan from the heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up and lighten in color. Work quickly as the brittle will begin to set.
⏱️ 1 min - 6
Carefully pour the hot brittle mixture onto the prepared baking sheet. Using a heat-resistant spatula or the back of a greased spoon, quickly spread the brittle into a thin, even layer. Be cautious as it is extremely hot.
⏱️ 1 min - 7
Allow the brittle to cool completely at room temperature for at least 1 hour, or until it is firm and hard. Do not refrigerate, as this can make it sticky.
⏱️ 60 min - 8
Once cooled, break the brittle into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 1 min